Champagne Chicken | Food Wishes

[@benjaminwatson543]

I will never get tired of watching Chef John make random meat in a pan with a pan sauce.

[@geoffkeller5337]

Agreed.

[@geneyoon6128]

So as always, you enjoy it.

[@TheClanRobertson]

💯

[@DeliciousVicious777]

Been waiting for that special deer lips in braised cat knuckle gravy video

[@williamclarke2020]

Hi Chef John! Greetings from Canada. I'm honoured to say that we used your YT channel extensively in culinary school. You made cooking fun and unpretentious! God Bless!

[@sawyerstudio]

​@@shaunhall284 Oh boo boo, nice attitude! 😂

[@catalhuyuk7]

Happy Family Day weekend to my Canadian cohort.♥️🇨🇦

[@nanhand99]

Whatever you do, enjoy! Your school sounds great

[@xuancarloshdz]

Unpretentious is the word!! Love you Chef John

[@BHFilms1997]

@@shaunhall284 Actually, I used Chef John for a presentation for culinary school, and Binging with Babish (specifically, the porchetta video) was used as part of course material for the latter half of the culinary portion after butchery.

[@BammyQ]

Chef John has a way to teach us how to cook and how easy and fun it is. But I also listen to Chef John to battle any anxiety. It's so calm and relaxing. I mean I am after all the part of society that controls my anxiety.

[@plumbthumbs9584]

also making a delicious meal helps with anxiety too.

[@korybeckwith834]

Same here.I thought it was just me. I enjoy his recipes.

[@laurak7409]

“Chef John you’re the Bomb” Champagne chicken is a thing and works quite well with your added zing! Thank you!! ❤

[@martinrenzhofer8241]

Made this for a family gathering Sunday and was met with complete satisfaction. You were correct about the depth of flavors. Thanks again as home cooks everywhere stand and applaud.

[@minxey1107]

I made this dish today for lunch. With a few edits, (used Sauvignon blanc, didn't have balsamic and served it on rice) holy cow, this dish is incredible! Thank you again, Chef John for another incredible dish!!

[@pacmantravel2158]

Dear Chef John.... 10 years ago I started making your million dollar chicken a few times a year. It was such a big hit for family and friends! I can't wait to try this one now! Cheers! 🥂

[@cyberpunkcentral8500]

Off to go look this up! 💻🏃

[@pacmantravel2158]

@@cyberpunkcentral8500 I started using whole loaves of bread instead of slices like he showed in his recipe. Trust me, you'll need a whole loaf of bread split in half so the chicken pieces covers the entire halves and cooks on top of them

[@cyberpunkcentral8500]

@@pacmantravel2158 Thank you for this tip! 🥖 🥰 Love Chef John!

[@pacmantravel2158]

@@cyberpunkcentral8500 Absolutely! Let me know how it came out. The million dollar chicken is so good, you should make it once in a blue and not too often. Just like turkey, I make it once or twice a year (one for Thanksgiving) because the wait is well worth it. ☺

[@pandoraeeris7860]

It's the champagne of chickens!

[@OkNoBigDeal]

“If it’ll coat a spoon, it’ll coat a chicken” - words to live by.

[@plumbthumbs9584]

"if you can dodge a wrench, you can dodge a ball." another favorite old saw.

[@cavalierliberty6838]

​@@plumbthumbs9584it's sterile and i like the taste.

[@Legal_Sweetie333]

A t-shirt slogan

[@astounded4546]

I’ve been following you for several years now. Not only do you bring great flavor and nutrition, but you also bring me back to better times - a whole new dimension to the joy of cooking!❤🙏

[@janetgerney2094]

Good old smothered chicken! But champagne...you go Chef John!

[@Scion3Sevens]

? This isn't Smothered Chicken. Smothered Chicken uses sweet peppers, cheeses ........

[@janetgerney2094]

​@Scion3Sevens "smothered" is more of a descriptive term. What actually goes in it, is all personal choice....except the sauce/gravy. That's a must!

[@janetgerney2094]

@@Scion3Sevens smothered potatoes are wonderful (butter herb sauce/gravy)! Southern cooking is fabulous, not only for frying everything but smothering too.

[@donleyp]

Thanks for doing this one! This was my late wife’s favorite dish. I always made it on special occasions and when I wanted to get lots of compliments 😉

[@WobblesandBean]

It's like the white wine version of Coq Au Vin, which I make for my fiance all the time. It's so easy, yet so impressive, perfect for guests!

[@mmmmmmolly]

Just finished making this and it is delicious! Served it with mashed potatoes and buttery garlick lemony green beans. Best dinner I had in a while!

[@mmmmmmolly]

@shaunhall284 I did, do you want me to send you a picture? Also, do you have nothing better to do with your life than leaving mean comments? What is wrong with you that you spend your time getting angry at people...making food? Did chef John steal your lollipop as a kid?

[@HBrooks]

i make this type of recipe often. easy as a two-pot meal (cooking rice or potats also) and affordable. thank you Chef John for helping turn Food Wishes into food reality!

[@starkparker16]

If you make this you'll be the Robin Leach of your champagne wishes and chicken dreams.

[@utkangezer]

"and I know, a lot of you are paying attention, because you're scared that I'm gonna scratch this pan..." It's amazing how well you understand me despite being on the other end of the camera. And we haven't even met!

[@WobblesandBean]

Lol same. I use ceramic pans cuz I have pet birds, and those muffuggers scratch so easily. My anxiety went through the roof when he put that knife on the teflon!

[@utah123ify]

I made this but served it with some Saffron rice instead of mashed potatoes. It tasted heavenly, thank you for the recipe!

[@fourthgirl]

Thank you, Chef John. I needed a new meat dish for my 32 year old baby boy's birthday dinner.

[@thomaspomeroy5678]

I have enjoyed a similar recipe to this for years. Everyone loves it. It was almost the exact same other than I used "Tarragon" rather than "Thyme".

[@pamelamarshall471]

I have all of this!! Oh, Friday dinner just got a lot better.

[@zenondemona8470]

Oehh nice let us know how it went!

[@mmmmmmolly]

The recipe i didn't know i needed! I have a few bottles of sparkling wine i received as gifts, but i don't like drinking it, so they will go to good use in this recipe. THANK YOU

[@johnhussey3351]

the only cooking mentor I need! The best way to learn to cook, hands down!!

[@rem05033]

Bought all of the ingredient today so that I can prepare it tomorrow. Thanks, Chef John! You have delivered on so many of your recipes. I have prepared quite a few of your dishes. You don't disappoint!

[@rilessmiles6590]

How'd it turn out?

[@rem05033]

@@shaunhall284you seem nice.

[@MariaBareiss]

I watched twelve seconds and I'm loving your voice! Gotta go back to work but I'll watch the rest later!

[@susankelty4814]

oh yes! and mimosas in the morning 🤩

[@michaelnorman4476]

That looks really good. Thank you. I’m gonna have to give that a try.

[@Getouttahere78]

Looks and sounds delicious. On the menu next time I cook. Thanks chef John

[@megongaga69]

Happy Friday chef John, the chicken looks delicious

[@agnespn3670]

This is essentially a Chicken Madeira Recipe! Madeira is very hard to find (in reasonable prices) where I live so I substitute it with port or wine. I never thought to try witch champagne! Thank you Chef John!

[@MarkBeaudreau]

Made this over the weekend and it was excellent sir. Followed the recipe to a tee! Thanks again!

[@peteraleksandrovich5923]

Tarragon would rock this dish

[@jeremymaccarthy1180]

Looks absolutely delicious!

[@christwining3063]

Totally making this over the long weekend. That looks phenomenal!

[@MelvisVelour]

I made this yesterday but used Chicken Thighs and substitued Esplette for Cayenne (hey, they're both French) though it did turn out a tad salty but a good glug of real, dark New England maple syrup took it to a completely different level. This is definitely in the rotation!

[@Er_Guille]

This looks simply great!

[@estherguevarez8962]

Looks so good and I will be making it soon.

[@laurak7409]

Yes!!!! Looks amazing!! 🎉🎉🎉

[@Arallist]

I made this for dinner tonight and it was soooooo delicious!! Thank you Chef John!

[@sidviscus]

Can never go wrong with a protein and a pan sauce, it's no-brainer gourmet food that's always good.

[@gregorydemott1369]

very good, use those sauce ideas. I always think of beef borg. cassula, wine in simplictiy and ease, fortified with butter and cream and herbs.....berniase ect.

[@danishihtzu]

Can't wait to try this recipe yum yum😋

[@jimtalbott9535]

One thing I’d love from Chef Jon would be a “hardware” comparison - at least in Gas, induction, and standard ranges. I have a feeling he’d have a lot to say.

[@jimtalbott9535]

@@shaunhall284 ?

[@BorisMitendorfer]

This looks awesome!

[@sallycapotosto6927]

Definitely will - thanks Chef! 💜💜

[@bat__bat]

Can't lose with this one. I made a similar dish with hamburger steaks last week. I'm trying this 1 next.

[@davidhallowell9211]

I just made this and it was awesome. Most importantly my wife loved it.

[@robinbanando8416]

I tried it out and will do it again. It was Awesome. Thank You.

[@xtraterrestrial6541]

Looks delicious 🤤

[@Moyrath]

This is incredibly similar to my favorite Chicken Marsala recipe, but I like the addition of the aged balsamic.

[@crintondux]

Hi chef. Love your channel. Could you tell me with this dish, what difference does it make using sparkling white wine instead of regular (unsparkling)? Thanks!

[@nancycy9039]

Flavor of sparkling is usually different than a typical white. Lighter, fruitier.

[@MoritzvonSchweinitz]

You mention it at the end - but is there actually any perceivable difference between using Champagne/Sparkling Wine and just regular dry White Wine?

[@DavidEwing-ek5ls]

This is one of the best recipes ever.

[@dengueberries]

❤I cayenne't live without you, Chef John

[@obliqueshockwave7387]

Chef. The mushroom, shallot, flour & alcohol steps harken back to your classic Chicken Marsala video. Each time, I made those steps in the kitchen, I remember Food Wishes & Chef John.

[@rjb6327]

I can't wait to make this. Thanks Chef.

[@lfeco]

I've wanted one of those Staub pans for a long time, I guess I'm just going to break down and buy one.

[@geoffkeller5337]

Looks amazing and delicious. Thank you

[@justinhop7122]

Made this tonight and it was fantastic!

[@nillybetty7599]

Looks delicious. Thank you for sharing.

[@bobconstantine2775]

Great show, love your rhythm of speaking

[@ameno21]

Actually I made it and it's awesome. Thanks from my entire family.

[@joefleischmann]

Gonna do this Saturday evening...Thanks

[@nitaw9885]

Looks delicious and yummy

[@autonomous_collective]

Andre Champagne is perfect for this dish.

[@rosemariecleeve3340]

My mouth is watering 😋

[@markborn5293]

Oh, this I am certainly going to make! Next weekend!

[@gingervernon2779]

Now I'm a member twice. Lo ve Chef John.

[@flarican64]

It looks delicious. I have😋 to try this.

[@codyduncan195]

"That's your problem." 💀💀💀 The dish looks amazing. It's a chicken version of salisbury steak with white wine instead of red to deglaze the pan.

[@franniemelville1211]

Oh, man. This looks amazing! It's on my list!

[@craigbrown5359]

Outstanding!!!

[@patrickdumas224]

In the words of ace Ventura, "Yuuummmmyyy!!!"

[@lichtenhan]

Made it. Delicious!

[@kimquinn7728]

150F is perfect. That looks delicious!!!

[@phaedrafuller1198]

I made this tonight for dinner and it turned out fantastic! I love your recipes❤

[@Bellatutu1927]

Well done Chef😋😋😋👍

[@DonPandemoniac]

Sparkling wine will do fine, you are after all the Charlemagne of stashing the real champagne.

[@michaellewellyn9080]

Why sparkling and not just white wine? The carbonation is long gone.

[@bburkie55]

Well I can't wait to try this.

[@PhoenyxAshe]

Lovely dish! I do have a quick question. One of the members of my house is highly allergic to mushrooms... is there a good general substitute for them? While I myself am not fond of the texture, I do like the flavor of mushrooms, and hate having to leave it out (but of course, will not subject my housemate to a hospital visit). I would like to know if there is something that can bring a similar flavor note to dishes.

[@kongmengyang1098]

"If it'll coat a spoon, it'll coat a chicken" Wise words from Chef John

[@martha3445]

I know what's for Sunday dinner!

[@devinwelborn5211]

Looks great. Wasn’t afraid you would scratch the pan. I am sure you have the knife skills not to damage the pan. Also not my pan LOL.

[@MrPootzen]

Made this a couple nights ago, it was DELICIOUS! 🤤

[@lindathomas6116]

Dear Chef John, l don’t know how l miss this video… Shame on me! At exactly *6:12 into your video, l had to hit pause. I couldn’t stop laughing! With everyone on the planet being so obsessed by Taylor Swift… I knew it was just a matter of time before you made a pun about her. Once again, you’ve outdone yourself with another incredibly delicious creation. I hope you and your lovely wife Michelle enjoy the upcoming Holiday Season. As always, Much appreciation from a devoted fan. 😊

[@victoriawatkinson185]

Is there any substitutions I can make for mushrooms if I don't like them or don't eat them?

[@cabernetguy2000]

Awesome recipe! And....if you'd use Marsala wine instead of champagne, it would be the also amazing Marsala Chicken!

[@dsdonovan]

Thanks for the 150°F vs 165°F clarification. I did 165° recently and wondered why it seemed off.

[@kristianwest2049]

Looks tasty, will try soon. Allrecipes description is missing the amount of butter - guessing 2 tablespoons or so?

[@philippinefandango2859]

Wunderbar!!!

[@cucinainfamiglia2018]

❤ ottima idea per cena complimenti 😋 ❤❤❤❤

[@andreah.5962]

That looks amazing! Can I substitute onions since I find mushrooms contemptible?

[@johnpontaoe3637]

Zucchini

[@got2bjosh]

Evelyn Champagne Chicken King

[@allandsbrite9398]

Why did you not add the tomato paste before the champagne? Gorgeous recipe!

[@tinimadavidson5082]

It’s been awhile since I’ve watched a Chef John video. Sounds like he’s changed up his cadence a bit. However, this seems like another winning recipe.

[@seamonster4554]

Could I do this with beef? And serve it with rice and greens?

[@lynnsenger9950]

I am wondering why you use "champagne" instead of wine. Does it make a difference if you let it boil down?

[@Horse-Yogurt]

Is this a “tip of the hat” to On Cinema at the Cinema? I think it is. Greggheads would know for sure.

[@lezleepowers3373]

Let’s eat, yum yum🎉

[@NBK1122]

Chef John always uses his pan juices. He has a Reputation to uphold.

[@joshuabrunetti2001]

somehow I knew Chef John was an anarchist